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Grilled Redfish Po’ Boy with Remoulade

Grilled Redfish Po’ Boy with Remoulade

Smoky, crispy, and dripping with coastal flavor. This Grilled Redfish Po’ Boy with creamy remoulade comes straight from Bear Mountain ambassador Jennifer Danella, bringing Cajun spice, flaky redfish, and a kiss of Maple Bourbon Pecan smoke together in one seriously crave-worthy sandwich. Fire up the grill, build it big, and don’t forget extra sauce for dipping.

Prep

20 minutes

Cook time

12–15 minutes

Serves

4

Steps

  1. Rinse the redfish fillets under cold water and pat dry with paper towels. Brush both sides with 2 tablespoons of olive oil and season the flesh side generously with Cajun seasoning. Let rest at room temperature for 10 minutes to absorb flavor.
  2. In a small bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, pickle relish, hot sauce, lemon juice, garlic, horseradish, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
  3. Preheat your pellet grill to 425°F using Bear Mountain Maple Bourbon Pecan Blend pellets. Allow the grill to reach clean-burning smoke before cooking.
  4. Place the fillets scale-side down directly on the grill grates, or in a preheated cast-iron skillet for extra crust. Grill for 10–12 minutes without flipping, until the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of about 145°F.
  5. During the last 2 minutes of cooking, lightly toast the cut sides of the hoagie rolls on the grill until warm and lightly crisped.
  6. Spread a generous layer of remoulade on both sides of each toasted roll. Layer shredded lettuce, tomato slices, and pickle chips on the bottom half. Carefully lift the fish flesh from the skin and place it over the vegetables.
  7. Drizzle with additional remoulade, top with the remaining bread, and slice each po’ boy in half diagonally.

Ingredients:


Grilled Redfish

  • 4 red drum (redfish) fillets (8–10 oz each), skin and scales on, pin bones removed
  • 3 TBSP olive oil, divided
  • 2 TBSP Cajun seasoning
  • 4 hoagie rolls or 12-inch French bread, split lengthwise
  • 1 cup shredded iceberg lettuce
  • 1 large beefsteak tomato, thinly sliced
  • ½ cup dill pickle chips


Remoulade Sauce

  • ½ cup plain Greek yogurt or mayonnaise
  • 1 TBSP Dijon mustard
  • 1 TBSP dill pickle relish (or finely chopped dill pickles)
  • 1 TBSP Louisiana-style hot sauce
  • 1 TBSP fresh lemon juice
  • 1 small garlic clove, minced
  • ½ TBSP prepared horseradish (optional but recommended)
  • ½ TSP Worcestershire sauce
  • ½ TSP smoked paprika
  • Salt and black pepper, to taste

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Grilled Redfish Po’ Boy with Remoulade

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Maple Bourbon Pecan BBQ Craft Cocktail Blends® Wood Pellets

Maple Bourbon Pecan BBQ Craft Cocktail Blends® Wood Pellets

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